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Ali Herrmann

October 1, 2013


Ali’s Artist Statement: “I am a local, emerging artist working in Canaan, NY.  I work primarily in painting, creating original, one of a kind acrylics, oils, watercolors and encaustics.  My work is heavily influenced by the growth and decay cycles of nature; though I am most intrigued by the “pods” I find.  Nature is the biggest inspiration in my artwork.  Within my paintings, I reference plants and pods amidst a combination of both representation and abstraction.  As a result, repetitious forms and patterns start to emerge, creating unique, playful landscapes. Over past few years I have spent a great deal of time creating a very unique body of encaustic paintings.  Using a wax medium with a collage technique, I encapsulate papers, seed pods and dried leaves into my work, which has enabled me to create translucent, luminous, abstract paintings, unlike any painting process I have ever worked with.

I also create upcycled/repurposed jewelry using vintage soda bottle caps.  The caps are bright, colorful and have a variety of word play that I find interesting in itself.  I also have a line of fun pendant necklaces and earrings using dominoes too, onto which I adhere one-of-a-kind, acrylic transfers, which I recycle from magazines.  In addition I have a wide collection of sterling and semiprecious stone jewelry.”


October 5, 2013


“min·gle [ming-guhl] v. : to mix, to blend, to unite…is our approach to life.”

Yup, that pretty much sums it up… although it excludes the words, “absolutely delicious!”

Mingle has been a very welcome addition to the Capital Region’s growing restaurant scene. Working as a chef for over twenty years, Chef Un-Hui ‘s signature flavors have been found at some great local restaurants including the Ginger Man, Sage Bistro and Avenue A.

Now in her own kitchen, the family owned-and-operated restaurant on Delaware Avenue has created an ethnically diverse menu that incorporates spices & bold flavors from around the world.

In addition to making delicious dishes, Mingle has shown that they are proud of their local community, partnering with local businesses in the Delaware Avenue district. They also have recently begun sourcing all of their produce through local farms via the Honest Weight Food Co-op and even give a little extra love to Co-op members.


October 5, 2013

Our Daily Eats’ mission is to create exceptional food products.  Since its creation in 2004 this family run business has been doing just that.  They began by producing Spicy Maple Almonds in their home kitchen.  They have since expanded not only where production takes place, out of the comfort of their commercial space in Albany, NY, but also where their products are available, you can find ODE at many Capital District Farmer’s Markets, in stores across NY State, and online.  They offer a delicious selection of  several varieties of roasted nuts and seeds, two types of roasted peanuts (Thai Chili and Crunchy BBQ), unique flavored granolas (Maple Crunch and Lemon Coconut), and pesto (they even offer a vegan version!)  Each batch is carefully created using their own recipes.  If you are nuts for nuts this is a must try!  Stop by their table at Harvest Fest and try some of their taste bud satisfying products.  As their website says, “breakfast, lunch or dinner may never be the same.”

our daily eats


October 5, 2013

Micosta specializes in processing local fruits and vegetables to make low or no sugar added, low fat and high fiber food products. Yogurt, juices, chocolates, fruit juice-infused fruit, ice cream and sorbetto are our focus using currants, elderberry, sea buckthorn, aronia, and other berries. A not-to-be-missed stop on your Harvest Fest stroll!micosta-header


October 3, 2013

loving cafe

For anyone who is Vegan, Vegetarian, Gluten free, trying to eat healthy, or just looking to eat GREAT fresh food and support a local business!


October 3, 2013

Longlesson Farm

“At Long lesson Farm they maintain a herd of about 120 purebred Angus cattle on our 450 acre farm. They’re located in the rolling land east of the Hudson River, between the Green Mountains of Vermont, and the NY Adirondacks. Each year they sell our yearling breeding bulls to farms around the Northeast. However the main focus of their farm is raising and marketing pasture-raised, grass-finished Angus beef. They use no grain, no growth hormones, and no GMO crops for their animals feed.”


October 2, 2013


lansing farm

Lansing’s Farm Market is an 8th generation family owned and operated farm. Al Lansing the current operator has been farming the family land since 1964 when he was just 14 years old. Since his modest start as a 14 year old boy Al has expanded the farm operation to include greenhouses in 1980, greenhouse tomatoes in 2008 and a CSA program in 2010. They are open 7 days a week from May through November and then limited hours until Christmas. They also participate at local farmers markets throughout the Capital District. Check them out at Harvest Fest 2013!


October 2, 2013

le marais chocolate

Le Marais Chocolat is for chocolate connoisseurs that care about incredible taste, organic ingredients, fair trade practices, the environment and giving back – all in one little truffle! They use Cordillera Chocolate, a sustainably raised Columbian Chocolate that pays their works above Fair Trade wages, combined with locally-sourced and organic ingredients to create delicious, unique, hand crafted truffles, French and Gluten-Free Pastries. Their packaging is made from 100% recycled materials and a percentage of every sale is donated to charity.

So go ahead, indulge!


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